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This dish is inspired from a recipe in BBC Good Food Magazine (India Edition), June 2012. One of most delicious pasta's I have made till date. With a few modifications to the original recipe that called for chive, I added basil instead. A sauce made with the addition of Dijon Mustard, lemon and olive oil combined with basil and black pepper, was simply outstanding. The tanginess and the spice from both the lemon and mustard with fresh green vegetables made it an instant hit to my palate.
I made another modification, so my children could palate it as well, I added some Crème fraîche and parmesan cheese and I have to mention they did not mind the mustard and lemon. I guess the additon of cream melowed it a bit and they palated it really well. I also did not have tagliatelle, hence used a combination of fettuccine and spaghetti that made it just as perfect.
Makes: 4 servings
1/2 cup of beans sliced 1.5 inches long
3-4 asparagus sliced 1.5 inches long
1 cup of broccoli florets
500 grams of pasta
2 teaspoon lemon juice and zest (a pinch)
2 tablespoons olive oil
1 tablespoon of freshly ground Dijon mustard
1/2 teaspoon black pepper, coursely pounded
basil leaves roughly torn
parmesan cheese to serve
1/2 cup Crème fraîche (optional)
Steam the beans, asparagus and broccoli until just done, in a steamer and cook the pasta with salt until just done al dente.
In a large sauce pan, add the zest, olive oil, lemon juice and dijon mustard along with black pepper with heat on medium. Keep stirring until all the ingredients in the sauce get combined gets a smooth finish. It will look saucy.
At this point stir in the vegetables and cooked pasta on high heat until the sauce gets well incorporated into the pasta. (You could add the Crème fraîche at this point and stir well on high heat for a few minutes). You pasta is now ready, serve warm sprinkled with grated parmesan cheese.